Taking into account the problem of bones and valorization of fish products and co-products within a range of innovative food products.

Objective

The aim of the project is to develop a range of new products including a range of salmon steaks, a range of edible fish flours or flavors from co-products, but also to demonstrate the biological activities of certain marine peptides and calcium-rich mineral extracts obtained from fish co-products.

About the <strong>project </strong>

AVCOP also aims to improve the gustatory quality of herring in particular by testing treatments designed to reduce the perception of bones in smoked salted or marinated herring.